I was recently having a deep dish pizza at my favorited Deep dish pizza place (Davanni's). It has a fantastic crust which I cannot duplicate nor have I found its equal. I suppose in some ways it is quite similar to the Pizza Hut Pan pizza with its oily crunchy almost garlic toast like bottom. But it is far superior in my opinion.
But when served in the resturaunt (and I have had this in a few other resturaunts also) it comes in the pan, but it is also sitting on a sort of pan fitting cooling rack. Now I had always assumed that this was done after the cooking, but I do not understand why. As many Chicago Deepdish pizzas come just sitting in the pan.
Then I began to wonder if it was possible to cook it this way. Leaving about 1/2 inch space between the crust and the hot oil on the bottom of the pan. I also wondered if this is the way that they achieve their results. Perhaps it would even be possible to par-bake the pizza, then removing it and placing a rack/spacer in the pan and returning it to the oven for the final bake.
Anyone have any comments or ideas on the subject.